I recently picked up a bargain Cast Iron dutch oven from Calphalon. ($129 for $29).
All the cast iron I've used in the past were smooth inside. This one is fairly rough inside.
I've been continuing to season it and also for now...
A nice alternative to this, and also from the grocery store, is to get a couple cans of bing cherries. They are usually in the canned fruit aisle, you have to look for them a bit, as they're not a high volume, high profile item. I...
kane, I think you should consider Austria. To me, they have much more going on in terms of pastry than any of those countries you mentioned. I think it started with the Habsburg tradition, and continued from there.
OK I'll give you...
Thanks for posting Bob. I made sourdough bagels yesterday, and have had such a craving for one with a schmear and some lox.
I usually cure Gravad Lax / gravlax once a year, didn't do it this year yet. Never tried the sodium...
Hi Kirsten, hopefully we can put our heads together and solve this for you.
If those are all the ingredients for the custard, you're missing eggs, butter, cornstarch, and sugar for a typical basic pastry cream.
Some chefs mix...
ecolee, what % hydration are those doughs?
my foccach is 95%:bounce:. Culinary school probably taught you somewhere around 60%.:rolleyes:
So my facetious answer to your question is there is a natural additive, it's called...
Is it possible those 50 numbers are flour types (type de farine in French). For instance type 55 is sort of like all purpose, type 45 sort of like cake
& pastry flour, and 65 - 80 high gluten, etc... The German flour types multiply...
Hi shel, I know a little about how potatoes are grown, commercial and organic.
I don't know specifically about Idaho, but similarly in Canada there is a potato region on Prince Edward Island, where like Idaho they are known as the...
